Traditional Kitchari

INGREDIENTS :

• 1 cup basmati rice

• 1/2 cup split mung dal (yellow lentils)

• 4 cups water or vegetable broth

• 1 tbsp ghee or coconut oil

• 1 tsp cumin seeds

• 1 tsp mustard seeds

• 1 tsp coriander powder

• 1/2 tsp turmeric powder

• 1/2 tsp ginger powder or 1 tbsp freshly grated ginger

• 1/4 tsp asafoetida (hing) (optional)

• 1 tsp salt (or to taste)

• 2 tbsp chopped cilantro for garnish

PREPARATION :

Rinse the rice and mung dal together until the water runs clear. Soak for 30 minutes if possible.
In a pot, heat the ghee/oil over medium heat. Add the cumin and mustard seeds and let them sizzle for a few seconds.
Add the coriander, turmeric, ginger, and asafoetida (if using) and fry for 30 seconds until fragrant.
Drain the rice and dal, and add them to the pot along with the 4 cups of water/broth and salt.
Bring to a boil, then reduce heat to low, cover and simmer for 25-30 minutes, stirring occasionally, until the rice and dal are soft and porridge-like in consistency.
Remove from heat and let sit covered for 5 minutes. Garnish with fresh cilantro